Knead 2 slices of chopped garlic and 1 chopped onion and 1 onion which has just obtained a golden colour on little amount of oil, 1 scrubbed carrot together with 5 dag of chopped high-fat bacon, if desired, into 1 kg mixed ground meat made of baby beef, veal and lamb. Add 1 spoon of sweet pepper, season it with salt, pepper and leave it to imbue everything. Then you can also knead 5 dag of rice into meat, but again - if desired. The cooked kale leaves are to be filled up evenly with the small clots of 5 dag of the above-mentioned meat mixture and put them together in the pot down on the bottom being made of smoked pork and lard.
After you put all "japraks" together in the rows, put also a couple of pieces of smoked meat on the top. Pour it with 1 l of meat soup stock up to the top and cook it until the kale is cooked, approximately for 45 minutes. Serve it hot.
Old recipes are the backbone of our restaurant's menu to the delight of many guests, longing for long gone tradition and the past, yet we are all missing.